#87 | Negotiating Place and Taste: How Coffee Becomes “Glocal” | WOC Lectures 2019

Throughout its long history, coffee has been cast in very different roles: exotic beverage, colonial good, global commodity – but also as a staple of the local cuisines of the countries where it was produced. Leaning on an ongoing Sociological study conducted in Paris, today’s lecturer - Noa Berger - will show how specialty coffee changes and adapts to the culture of the countries in which it is introduced, and exploring what it means for coffee, a global commodity, to become “local.” Full show notes: https://share.transistor.fm/s/1f6556db